Simpatica Dining Hall Menu and Prices
No matter what you are hungry for, you’ll find a huge variety of delicious dishes to satisfy you at the Simpatica Dining Hall's menu. Whether you go for a 4th - Creme Caramel, Candied Citrus, Hazelnut Brittle, 2nd - Mussels Rheine-style with Warm Pretzel, 3rd - Jim Beam-glazed Peameal Bacon with Corn Pudding and Kale Hash, 4th - Queener Farms Apple Galette with Almond Caramel and Calvados Ice Cream or 3rd – Beef Cheek Crépinette, Charcoal-grilled Bavette Steak, Mesquite Vegetables Simpatica Dining Hall's tasty cuisine will hit the spot.
Notice: The prices listed on this page are provided for reference only. The actual prices may vary depending on your Simpatica Dining Hall location.
Simpatica Dining Hall Menu Categories
Now let’s check out Simpatica Dining Hall's menu! You will find that the menu is divided into the following categories:
- Saturday, January 31
- Saturday, January 24
- Friday, January 23
- Family-Style Entree Course
- Friday, January 16
- Friday, January 9
- Saturday, January 3
- Friday, January 2
- Saturday, February 28
- Friday, February 27
- Saturday, February 21
- Friday, February 20
- Family-style Antipasti
- Saturday, February 14
- Friday, February 13
- Saturday, February 7
- Friday, February 6
- Monday, February 2
- Saturday, March 28
- Family-style
- Dessert
- Friday, March 27
- Saturday, March 21
- Friday, March 20
- Saturday, March 14
- Friday, March 13
- Saturday, March 7
- Friday, March 6
- Friday, April 24
- Saturday, April 18
- Friday, April 17
- Friday, April 10
- Saturday, April 4
- Saturday, May 30
- Friday, May 22
- Friday, May 15
- Family-Style
- Saturday, May 9
- Friday, May 8
- Saturday, June 27
- Family-style Dinner
- Snacks
- 2nd
- Saturday, June 6
- Friday, July 31
- Friday, July 24
- Saturday, July 18
- Family-style Entree Course
- Friday, July 10
- Saturday, August 29th, 2015
- Saturday, August 22nd, 2015
- Friday, August 14
- Saturday, August 8
- Saturday, September 12
- Friday, September 11
- Saturday, October 3
- Friday, October 23
- Friday, October 30
- Saturday, November 14
- Saturday, November 28, 2015
- Saturday, December 26, 2015
- Thursday, December 31, 2015
- Friday, January 8, 2016
- Saturday, January 23, 2016
- Friday, January 29, 2016
- Friday, February 5, 2016
- Saturday, February 13, 2016
- Sunday, February 14, 2016
- Friday, February 26, 2016
- Friday, March 4th, 2016
- Saturday. March 5th, 2016
- Sunday, March 6th, 2016
- Friday, March 11th, 2016
- Saturday, March 12th, 2016
- Friday, March 18th, 2016
- Saturday, March 19th, 2016
- Saturday, April 2nd, 2016
- Saturday, April 9th, 2016
- Friday, April 15th, 2016
- Saturday, April 16th, 2016
- Saturday, April 23rd, 2016
Here is the Full Menu for Simpatica Dining Hall
Now that you know what you will be paying to eat at Simpatica Dining Hall, here is the full menu of food options to choose from!
| Item | Price |
|---|---|
Saturday, January 31Chef Ben Shaw. $41 plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Housemade Ricotta and Shrimp-stuffed Piquillo Peppers with Saffron Jus and Peppery Greens
| |
| 2nd - Charred Escarole, Pickled Red Onion, Pine Nuts, Anchovy, and Goat Cheese Vinaigrette
| |
| 3rd - Wood Fired Mary's Chicken with Mesquite Vegetables and Hazelnut Citrus Romesco
| |
| 4th - Griddled Bread Pudding with Pomegranate Plums and Whipped Sweet Cream
| |
Saturday, January 24Chef Ben Shaw. $39 plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Seared Scrapple with Piccalilli and Sage
| |
| 2nd - Dilly Bean Salad with Crushed Potato, Egg, Cauliflower, and Cress
| |
| 3rd - Jim Beam-glazed Peameal Bacon with Corn Pudding and Kale Hash
| |
| 4th - Queener Farms Apple Galette with Almond Caramel and Calvados Ice Cream
| |
Friday, January 23Chef Jameson Maspaitella. $35 plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st: Trio Plate - Deviled Egg with Mustard Seed Caviar, Oyster Shooter, Smoked Vodka Cocktail Sauce, Parmesan and Panko-crusted Mozzarella Medallion
| |
| 3rd: Chocolate Brownie with Slivered Almonds, Vanilla Ice Cream, Chocolate Sauce and Caramel
| |
Family-Style Entree Course | |
| Chop Salad, Romaine, Smoked Pork Shoulder, Pickled Butternut Squash, Cheddar Cheese, Onion Rings, Buttermilk Dressing Truffled Shoe String Fries
| |
| Creamy Mac and Cheese, Potato Chip Crust
| |
| Pickle Plate: Selection of House Pickles
| |
| Burger - Seared Pork Belly, Pimento Cheese, Shaved Iceberg, Iced Onion, Dijonaise on Potato Bun
| |
Friday, January 16Chef Will Larin. $42 plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st - Tomato Soup, Grilled Bread, Olive Oil
| |
| 2nd - Salad of Frisee and Smoked Mussels with Espelette Dressing
| |
| 3rd - Pork Cheeks with Corona Beans and Curried Apple and Celeriac Slaw
| |
| 4th - Citrus Flan with Spun Sugar
| |
Friday, January 9Chefs Jameson Maspaitella and Ben Shaw. Pairing Dinner with Anam Cara Winery. $80 including wine pairings, not including gratuity. Dinner starts at 7:30 pm | |
| Amuse - Netart Oyster on the Half Shell, Trout Roe, Champagne Mignonette
| |
| 1st - Cauliflower Soup with Foraged Mushrooms, Black Garlic, and Chived Brown Butter
| |
| 2nd - Arugula Salad with Pickled Grapes, Candied Pecans, Aged Goat Cheese, Celery Seed Vinaigrette
| |
| 3rd - Braised Hawley Ranch Lamb Shoulder, Creamy Polenta, Pinot-glazed Root Vegetables
| |
| 4th - Olive Oil Cake, Housemade Sweet Ricotta, Meyer Lemon Confit, Gewurztraminer
| |
Saturday, January 3Chef Will Larin. $42 plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Sunchoke Soup, Fried Lemon Olive Oil, Green Onions
| |
| 2nd - Huckleberry-dressed Chicory Salad with Candied Walnuts
| |
| 3rd - Beef Cheeks, Truffled Potato Purée, Crispy Leeks
| |
| 4th - Chocolate and Caramel Pie with Housemade Vanilla Ice Cream
| |
Friday, January 2Chef Jameson Maspaitella. $47 plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st - Creamy Apple Turnip Soup with Brown Butter and Sage
| |
| 2nd - Shaved Beet Salad, Treviso, Candied Hazelnuts, Pecorino, Citrus Vinaigrette
| |
| 3rd - Oil-poached Sturgeon, Squash Puree, Sauteed Kale, Sunchoke Chips, Grapefruit Butter
| |
| 4th - Brown Butter Cake, Quince Syrup, Whipped Creme Fraiche
| |
Saturday, February 28Chef Jameson Maspaitella. $47 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Caramelized Onion Tart, Rogue Blue Cheese, Mache, Saba
| |
| 2nd - Salad of Endive, Blood Orange, Candied Hazelnuts, Tarragon Yogurt Vinaigrette
| |
| 3rd - Chocolate and Mint-braised Lamb Shank, Beluga Lentils, Carrots and Radish Slaw
| |
| 4th - Coffee Semifreddo, Salted Caramel, Pistachio Brittle
| |
Friday, February 27 | |
| Sold Out
| |
Saturday, February 21Chef Jameson Maspaitella. Pairing Dinner With Amnesia Brewery. $60 including beer pairings, not including gratuity. Dinner starts at 7:00 pm | |
| Amuse - Cocoa and Milk Stout-braised Beef Short Rib Meat Pie
| |
| 1st - New England Smoked Seafood Chowder with Clams, Mussels, Crab, Salmon, and Housemade Cracker
| |
| 2nd - Salad of Shaved Fennel, Cress, Blood Orange, Salted Pecans, Griddled Pimento Chevre Medallions, Cranberry Citrus Vinaigrette
| |
| 3rd - Red Ale-battered Cod, Spiced Yam Puree, Root Vegetable Chips, Caper Remoulade
| |
| 4th - Brown Butter Boston Cream Pie and Clotted Cream Bread Pudding with Rum Raisin Syrup
| |
Friday, February 20Featuring Chefs Benny Bettinger and Dave Kreifels from Laurelhurst Market. $55 per person plus wine and gratuity. Dinner starts at 7:30 pm | |
| 2nd - Salad of Shaved Romaine, Salt-roasted Beets, Blood Orange, Olives, and Ricotta Salata
| |
| 3rd - Grandma Ciminello's Spaghetti and Meatballs, Tomato and Pork Ragu, Garlic Bread
| |
| 4th - Veal Sweetbread Piccata, Warm Cannellini Bean Salad, Fried Lemon and Capers
| |
| 5th - Cannoli with Housemade Ricotta, Hazelnuts, Chocolate, and Orange
| |
Family-style Antipasti | |
| Just-pulled Mozzarella with Laurelhurst Market Cured Meats, Marinated and Pickled Mushrooms
| |
| Eggplant Caponata with Fennel Crackers
| |
| Bagna Cauda with Seasonal Vegetables
| |
| Mint-braised Beef Cheek, Stuffed Squid, Italian Salsa Verde
| |
Saturday, February 14Chefs Jameson Maspaitella and Ben Shaw. Everything Served for Two. $59 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| Amuse - Steelhead Tartare, Buckwheat Blini, Horseradish Cream, Crispy Capers
| |
| 1st - House Charcuterie Board, Foie Torchon, Rabbit Rillettes, Smoked Mahon, Pickles, Crostini
| |
| 2nd - Crab Flight Salad with Citrus, Avocado, Greens, Remoulade
| |
| 3rd - Wagyu Terrace Major, Glazed Cipollinis, Robuchon Pomme Puree, Sauce Perigueux
| |
| 4th - Dark Chocolate Graham Delice, Hazelnuts, Crunchy Salt, Campfire Marshmallow
| |
Friday, February 13 | |
| Sold Out
| |
Saturday, February 7Chef Ben Shaw. $46 plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Salad of Marinated Beets, Citrus, Pine Nuts, Buttermilk Ricotta, Gastrique
| |
| 2nd - Foraged Mushroom Soup, Herbed Crema
| |
| 3rd - Seared Skate Wing, Winter Vegetable and Lentil Salpicon, Carrot Puree, Meat Jus
| |
| 4th - Brown Butter Pound Cake, Popcorn Ice Cream, Dolce de Leche, Sea Salt
| |
Friday, February 6Chef Jameson Maspaitella. $39 plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st - Roasted Baby Carrots, Castelvetrano Olives, Mama Lil's Peppers, Watercress, Celery Leaf Pesto
| |
| 2nd - White Bean Albondigas with Griddled Bread
| |
| 3rd - Crusted Ruby Trout, Root Vegetable Salpicon, Preserved Lemons, and Sunchoke Puree
| |
| 4th - Meyer Lemon Panna Cotta, Citrus Confit, and Honey Streusel
| |
Monday, February 2Chef Carl Forsman. $42 plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st - Smoked Pork Belly Skewer with Fried Brussels Sprout Leaves and Arugula Pesto
| |
| 2nd - Beet Carpaccio - Roasted Beets, Fresh Dill, Poached Apple, Shaved Manchego, Watercress
| |
| 3rd - Housemade Ravioli stuffed with Kale, Butter-braised Leeks, Roasted Squash, and Mahon, with Brown Butter and Oregon Truffles
| |
| 4th - Lemon Pound Cake with Pear Preserves
| |
Saturday, March 28Chef Jameson Maspaitella - Whole Hog Family-Style Dinner. $42 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| Amuse House Buttermilk Biscuit, Simpatica Fried Chicken, Beecher's Cheese, Honey Mustard
| |
Family-style | |
| Simpatica Chop Salad, Avocado, Boiled Eggs, Chow Chow, Romaine, Chickpeas, Blue Cheese Dressing
| |
| Salad of Green Peas, Miner's Lettuce, Pickled Red Onion, Preserved Lemon Ricotta, Mint, Buttermilk Dressing
| |
| Seared Grits Blackened Spiced Mushroom Gravy
| |
| Crispin Cider-braised Collard
| |
| Whole-roasted Hog with Medley of BBQ Sauces
| |
| Jicama Salad with Carrots, Shaved Radish, Cilantro, Cotija Cheese, Orange Vinaigrette
| |
| Pollo Asado: Mesquite-grilled Achiote-spiced Chicken with Yucatan-style Beans, Rice, and Queso Fresco
| |
| Blistered Padron Peppers, Starburst Tomatoes, Croutons, Arugula
| |
| Grilled Corn with Chile Butter, Lime, and Cotija Cheese
| |
| Corn Biscuits with Honey Butter
| |
| Marinated Flank Steak with Scallion, Garlic, and Ginger
| |
Dessert | |
| Buttermilk Pie, Poached Apple, Weigold Honey
| |
| Warm Summer Fruit Buckle with Buttermilk Ice Cream
| |
| Vanilla Sundae with Chocolate Sauce and Caramel
| |
| Summer Fruit Strudel with Almond Ice Cream
| |
Friday, March 27 | |
| Sold Out
| |
Saturday, March 21Chef Will Larin. $42 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - White Bean, Kale, and Sausage Soup
| |
| 2nd - Frisee Salad with Rainbow Carrots, Pickled Shallots, and Fromage Blanc
| |
| 3rd - Grilled Ruby Trout with Stinging Nettle Spatzle and Black Trumpet Mushrooms
| |
| 4th - Maple Creme Brulee
| |
Friday, March 20 | |
| Sold Out
| |
Saturday, March 14Chef Ben Shaw. $52 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Sturdy Winter Soup, Marrow Bone, Crusty Bread
| |
| 2nd - Celeriac, Tart Apple, Prosciutto, Mama Lil's, Bagna Cauda
| |
| 3rd - Strip Steak, Stilton, Spinach, Sauce Vin Rouge
| |
| 4th - Maple Doughnuts, House-smoked Cheddar
| |
Friday, March 13Pairing Dinner with Big Table Farm. $75 per person including wine pairings, excluding gratuity. Dinner starts at 7:30 pm | |
| Amuse - Pork Rillettes, Cherry, Pickled Mustard, Celery Leaf
| |
| 1st - Wilted Romaine, Shaved Prosciutto, Roasted Pumpkin Seeds, Manchego, Bagna Cauda, Fresh Lemon
| |
| 2nd - Foraged Mushroom and Brie En Croute with Walnut Pesto
| |
| 3rd - Slow-braised Pork Coppa, Carrot Spaetzle, Savory Roots, Milk Jam, Whey
| |
| 4th - Grapefruit Mirroir, Honey Ginger Ice Cream, Basil, Brioche
| |
Saturday, March 7Chef Carl Forsman. $39 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Consomme de Res: Stewed Beef Shank, Beef Broth, Pickled Red Onions, Fresh Tortilla
| |
| 3rd - Marquesitas: Mexican-style Crepes with Chocolate Caramel Sauce
| |
Friday, March 6Chef Will Larin. $48 per person plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st - Crunchy Rabbit Rillette, Pickled Mustard Seed, Crostini, House Pickles
| |
| 2nd - Chicory Salad, Preserved Lemon, Supremes, Champagne Vinaigrette
| |
| 3rd - Bone-in Smoked Pork Chop braised in Sauerkraut with Grilled Onions
| |
| 4th - German Chocolate Cake with Vanilla Anglaise
| |
Friday, April 24Chef Carl Forsman. $49 per person plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st - Pan-Seared Razor Clams, Grilled Spring Onions, Preserved Lemon Aioli
| |
| 2nd - Wild Side Greens, Radish, Spiced Pumpkin Seeds, Aged Manchego, Tarragon Vinaigrette
| |
| 3rd - Seared Diver Scallops, Wild Mushroom Risotto, Nettle Pesto
| |
| 4th - Cardamom Sponge Cake, Rhubarb Compote, Spiked Creme Fraiche
| |
Saturday, April 18Saturday, April 18th, 2015, Chefs Ben Shaw and Jameson Maspaitella. Pairing Dinner with Boedecker Cellars. $80 per person including all wine pairings, excluding gratuity. Dinner starts at 7:00 pm | |
| Amuse - Scallop Crudo, English Pea Broth, Charred Citrus
| |
| 1st - Portland Creamery Goat's Milk Cheese Truffles, Piperade, Housemade Rye Crackers
| |
| 2nd - Laurelhurst Market Duck Ham, Wheat Berries, Preserved Cherry Jus, Peppery Greens
| |
| 3rd - Grill-braised Lamb Shank, Foraged Mushrooms, Early Spring Vegetables, Smoky Onion Jam
| |
| 4th - Strawberry Rhubarb Tiramisu with Mascarpone Mousse and Toasted Almonds
| |
Friday, April 17 | |
| Sold Out
| |
Friday, April 10Chef Ben Shaw. Pairing Dinner With the Commons! $65 per person including beer pairings, excluding gratuity. Dinner starts at 7:30 pm | |
| Amuse - Pork Rillette, Preserved Cherry, Pickled Mustard Seed, Celery
| |
| 1st - Raclette, New Potato, Cornichon, Onion Jam, Greens, Rye
| |
| 2nd - Mussels Rheine-style with Warm Pretzel
| |
| 3rd - Rabbit Confit, Carrot Spatzle, Beet Puree, Celery Seed Slaw
| |
| 4th - Dark Chocolate and Pistachio Gateau with Plumped Cherry
| |
Saturday, April 4Saturday, April 4th, 2015. Chef Jameson Maspaitella. $42 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Spring Pea Soup, Lemon Creme Fraiche, Crostone
| |
| 2nd - Fresh-pulled Mozzarella, Shaved Asparagus, Breakfast Radish, Black Olive Jus, Sorrel
| |
| 3rd - Cedar Plank Smoked Steelhead, White Bean Puree, Rapini, Salsa Verde
| |
| 4th - Rhubarb Clafouti, Sweet Cream
| |
Saturday, May 30$49 per person plus wine and gratuity. Dinner starts at 7:00 pmChef Jameson Maspaitella. | |
| 1st - Mesquite-grilled Clams and Mussels, Laurelhurst Market Italian Sausage, Fennel, Fine Herbs, Grilled Bread
| |
| 2nd - Salad of Marinated Pocha Beans, Sylvetta Arugula, Chopped Nuts, Creamed Lemon Ricotta
| |
| 3rd - Slow-roasted Lamb Shoulder, Asparagus, Spring Onions, Snap Peas, and Green Garlic Butter
| |
| 4th - Strawberry Upside Down Cake with Cardamom Gelato
| |
Friday, May 22Chef Carl Forsman. $49 per person plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st - Spring Vegetable Plate: Grilled Ramps, Glazed Japanese Turnips, Smoked Asparagus, Pickled Kohlrabi, Grilled Flat Bread, Harissa
| |
| 2nd - Simington Farm Greens, Fried Portland Creamery Goat Cheese, Oregon Strawberries, Pickled Red Onions, Champagne Vinaigrette
| |
| 3rd - Duck a la Plancha, Shoe String Potatoes, Bacon-creamed Chicories, Porcini Sauce
| |
| 4th - Meyer Lemon and Cherry Tart with Strawberry-infused Cream
| |
Friday, May 15Chef Ben Shaw. $42 per person plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st - Spiedini of House-pulled Mozzarella, Laurelhurst Market Salami, and Sage with Warm Bagna Cauda
| |
| 3rd: Pistachio Custard Tart with Spring Fruit
| |
Family-Style | |
| Slow-roasted Porchetta with Sweet Pepper Chutney -Sauteed Kale tossed with Green Olives and Oil-Cured Chili
| |
| Seven-hour Polenta with Tomato-braised Vegetables and Herb Pistou
| |
| Lightly Grilled Romaine with Iced Onion, Pine Nuts, and Shaved Sheep's Milk Cheese
| |
| Truffled Pâte à Choux Gnoochi with Cauliflower and Soft Herbs
| |
Saturday, May 9Saturday, May 9th, 2015. Chef Jameson Maspaitella. $45 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Grilled Local Asparagus, Poached Farm Egg, Chimichurri, Meadows Sea Salt
| |
| 2nd - Salad of Foraged Greens, Chevre, Salt-roasted Almonds, Pickled Rhubarb Vinaigrette
| |
| 3rd - Seared Arctic Char, Roman Gnocchi, Fiddleheads, Black Olive Jus, Sauce Grebiche
| |
| 4th - Creme Caramel, Candied Citrus, Hazelnut Brittle
| |
Friday, May 8Chef Will Larin. $47 per person plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st - Gnocchi with Cremini Puree and Wild Mushrooms
| |
| 2nd - Butter Lettuce with Radish and Creamy Avocado Dressing
| |
| 3rd - Seared Sturgeon with Grilled Ramps, Cured Duck Yolk, and Pumpkin Seed Brown Butter
| |
| 4th - Corn Cake with Muscat-macerated Strawberries and Chantilly Cream
| |
Saturday, June 27Chef Jameson Maspaitella. $49 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Hot Sour Fish Consomme with Poached Prawn, Silken Tofu, Herbs
| |
| 3rd - Ghee Cake, Plantains Foster, Peppercorn Brittle
| |
Family-style Dinner | |
| Cabbage Slaw, Carrots, Daikon, Young Mango, Peanuts, Fried Shallot, Fish Sauce VinaigretteGrilled Green Beans and Sweet Onions, Miso Caramel, Sesame Steamed Coconut Rice
| |
| Larb-stuffed Squid, Mint, Glass Noodles, ChimichurriKalbi
| |
| Wagyu Denver Steak, Green Chili Chutney, Pickled Shiitakes
| |
Snacks | |
| Mini Buttermilk Biscuits with Honey Butter
| |
| Fried Chicken Drumettes
| |
| Deviled Eggs
| |
2nd | |
| Grilled Corn with Chili Basil Butter
| |
| Grilled Green Beans and Sweet Peppers with Almond and Sheep's Milk Cheese
| |
| Smoke-roasted Mary's Chicken with Saucy Mustard
| |
| Grilled Laurelhurst Market Sausages with Beer-braised Sauerkraut
| |
| Creamy Spaetzle with Fried Onions
| |
| Warm German-style Potato Salad with Pickled Celery
| |
Saturday, June 6Saturday, June 6th, 2015. Chef Jameson Maspaitella. Wine Pairing Dinner with Anne Amie Vineyards! $90 per person including all wine pairings, excluding gratuity. Dinner starts at 7:00 pm | |
| Amuse - Bacon and Cheddar Fried Biscuit with Honey Mustard
| |
| 1st - Salad of Radicchio, Shaved Fennel, Oil-Cured Olives, Salted Almonds, Basil Vinaigrette
| |
| 2nd - Parisian Gnocchi, Kale, Pecans, Whole Grain Mustard, Brown Butter, Gruyere
| |
| 3rd - Grilled Piedmontese Flat Iron, Porcinis, Fingerlings, Huckleberry Chutney
| |
| 4th - Vanilla Panna Cotta, Bing Cherry Jus, Oat Streusel
| |
Friday, July 31Chef Jameson Maspaitella. $45 plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st - Prosciutto-wrapped Peaches, Fresh-pulled Mozzarella, Rossi Farms Heirloom Frisee, Pistachio Saba
| |
| 2nd - Wilted Little Gem Lettuce, Charred Sweet Onions, Feta, Salsa Verde Vinaigrette
| |
| 3rd - Mesquite-grilled Oregon Albacore, Summer Squash, Green Beans, Walla Wallas, Romesco
| |
| 4th - Summer Fruit Crostata, Peach Leaf Ice Cream
| |
Friday, July 24Chef Will Larin. $45 plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st - Salad of Watermelon, Jicama, Cucumbers, and Feta with Fresno Puree
| |
Saturday, July 18Saturday, July 18th, 2015, Chef Ben Shaw. $45 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Farm Greens, Fennel, Pickled Berries, Mint, Pistachio, Portland Creamery Chevre, Basil Vinaigrette
| |
Family-style Entree Course | |
| Grilled Pork Loin with Sage and Stone Fruit
| |
| Mesquite Shellfish with Laurelhurst Market Chorizo, Sofrito, Green Beans
| |
| Grilled Sweet Corn with Chile Basil Butter
| |
| Charred Padron Peppers with Sea Salt and Citrus
| |
| Panzanella over Hand-pulled Mozzarella
| |
Friday, July 10Chef Carl Forsman. $49 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Grilled Octopus, Flat Bread, Arugula, Aioli
| |
| 2nd - Summer Green Bean Salad, Fried Pocha Beans, Pecorino, Sherry Vinaigrette
| |
| 3rd - Grilled Tails and Trotters Pork Loin Chop, Smashed Yukon Potatoes, Blistered Padrons, Apricot Butter
| |
| 4th - Oregon Berry Tart, House-spun Ice Cream
| |
Saturday, August 29th, 2015Chef Will Larin. $45 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Pork Belly, Fire-roasted Tomato Sauce, Arugula, Pecorino, served over Grilled Bread
| |
| 2nd - Heirloom Tomatoes, House-pulled and Smoked Mozzarella, Basil, Lemon Oil
| |
| 3rd - Summer Risotto with Spot Prawns, Micro Greens, and Parmesan Frico
| |
| 4th - Mango Sorbet with Bruleed Pineapple
| |
Saturday, August 22nd, 2015Chef Jameson Maspaitella. $45 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Family-style Charcuterie Board: Boar Rillette, Foie Mousse, Laurelhurst Market Sausage, House Cheese, Pickles, Apple Mostarda, Lavash Crackers
| |
| 2nd - Beet Carpaccio, Marinated Heirloom Carrots, Feta, Mint, Pistachio, Citrus Vinaigrette
| |
| 3rd - Cedar Plank Salmon, Warm Beluga Lentils, Runner Beans, Persillade
| |
| 4th - Summer Berry Crisp, Lemon Verbena Ice Cream
| |
Friday, August 14Chef Will Larin. $45 per person plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st - Heirloom Tomato Gazpacho with Ceviche and Grilled Bread
| |
| 2nd - Cobb Salad with Buttermilk Dressing, Hard-boiled Eggs, Blue Cheese, Bacon, Tomato, Avocado
| |
| 3rd - Jalapeno and Pickled Squash-mopped Pork Ribs with Baked Beans and Slaw
| |
| 4th - Summer Berry Cobbler with Housemade Vanilla Ice Cream
| |
Saturday, August 8Chef Jameson Maspaitella. $49 plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Fennel-crusted Oregon Albacore, Piperade, Rye Bread, Micro Greens, Preserved Lemon Aioli
| |
| 2nd - Salad of Mizuna Lettuce, Sweet Onions, Cherries, Hazelnuts, Chevre, Mint and Basil Vinaigrette
| |
| 3rd - Mesquite-grilled Teres Major, Pocha Bean Succotash, Dijon Tarragon Demi Sauce
| |
| 4th - Jim Dixon Olive Oil Cake, Cava-poached Peaches, Pistachio Dust
| |
Saturday, September 12Chef Will Larin. $47 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Fried Green Tomatoes, Spicy Mustard Greens, Blackened Vinaigrette, Remoulade
| |
| 2nd - Tuna Tartare, Pickled Beets, Candied Ginger, Crostini
| |
| 3rd - Roasted Poussin, Herbed Fingerling Potatoes, Padrons, Country Glaze
| |
| 4th - Olive Oil Cake with Summer Berry Compote
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Friday, September 11Chef Carl Forsman. $49 per person plus wine and gratuity., Dinner starts at 7:30 pm | |
| 1st - Tuna Carpaccio, Toy Box Tomatoes, Cucumber, Micro Greens
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| 2nd - Sweet Corn Bisque with Hazelnut Pesto
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| 3rd - Grilled Flat Iron Steak, Oil-poached Potatoes, Runner Beans, Tomatillo Salsa
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| 4th - Peach Cobbler, Housemade Ice Cream
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Saturday, October 3Chef Jameson Maspaitella. $49 per person plus wine and gratuity. Dinner starts at 7:00 pm | |
| 1st - Citrus-marinated Albacore Sopitos
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| 2nd - Napoles, Heirloom Melon, Radish, Crispy Chickpeas, Queso Fresco
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| 3rd - Chili-rubbed Piedmontese Bavette, Black Bean Puree, Off-the-Cob Elotes, Tomatillo and Avocado Salsa
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| 4th - Cinnamon Brown Butter Cake, Mezcal-macerated Summer Fruit, Creme Fraiche
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Friday, October 23Chef Jordan Taylor. $45 per person plus wine and gratuity. Dinner starts at 7:30 pm. | |
| 1st - Bulgogi Beef Croquette, Butter Lettuce, Banh Mi Pickles, Fresh Herbs, Gochujang Aioli
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| 2nd - Grilled Cabbage Salad, Cashews, Radish, Shrimp Crouton, Spicy Lime Vinaigrette
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| 3rd - Adobo Braised Pork Shank, Butternut Squash Polenta, Mustard Greens, Pumpkin Seed
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| 4th- Bartlett Pear Crisp, Orange and Sichuan Peppercorn Ice Cream
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Friday, October 30Chef Ben Shaw. --Inspired by the late and great Chef Paul Prudhomme | |
| Friday, October 30
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| 1st - Eggplant and Crabmeat Casserole with Cheese Sauce
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| 2nd - Fried Oyster Wedge Salad with Russian Dressing, Laurelhurst Market Bacon Lardons, Pickled Celery, and Scallion
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| 3rd - Pepper Jelly Glazed Meatloaf with Cornbread Dressing and Buttermilk mashed Potatoes
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| 4th - Banana Pecan Pudding Cake with Spiked Chantilly Cream
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Saturday, November 14Chef Jordan Taylor. $49 per person plus wine and gratuity. Dinner starts at 7:00 pm. | |
| 1st- Beef Stroganoff Raviolo, Celery Root Puree, Creamed Chantrelles
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| 2nd - Cauliflower Soup, Mama Lil's Romesco, Thyme Crouton
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| 3rd - Spice Rubbed Coppa, Pork and Beans, Apple, Walnut Gremolata
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| 4th - Brown Butter and Pear Buckle, Preserved Cherry, Chantilly
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Saturday, November 28, 2015Chef Jordan Taylor. $49 per person plus wine and gratuity. Dinner starts at 7:00 pm. | |
| 1st - Crab and Celery Root Remoulade Tartine with Pickled Pear, Mint, and Dill
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| 2nd - Chantrelle Goulash Gratin with Laurelhurst Market Bacon, Espellete, and a Pecan Breadcrumb
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| 3rd - Braised Short Rib with Goat Cheese Grits and an Apple Radish Slaw
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| 4th - Olive Oil and Black Pepper Cake aside Sweet Potato Ice Cream
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Saturday, December 26, 2015Chef Will Larin. $45 per person plus wine and gratuity. Dinner starts at 7:00 pm. | |
| 1st – Creamy Mushroom Soup, Crispy Leeks, topped with Lemon Olive Oil
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| 2nd – Salad of Frisée, Pomegranate, Cara Cara Oranges, with Citrus Vinaigrette
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| 3rd – Bone-in Pork Chop, Roasted Cauliflower, Mama Lil's Peppers, Confit Garlic, and Parmesan
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| 4th – Port Brownie with Vanilla Ice Cream and a Bourbon Caramel Drizzle
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Thursday, December 31, 2015Chef Ben Shaw. $82 per person plus wine and gratuity. Dinner starts at 7:00 pm. | |
| Amuse – Port-braised Fig, Walnut Crunch, Blue Cheese, Honey, on Pastry
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| 1st – Petite Oyster and Brie Soup with Thyme Crouton
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| 2nd – Scallop Carpaccio, Tart Apple, Celeriac, Tarragon, Pomegranate, Broken Blood Orange Vinaigrette
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| 3rd – Slow-roasted Beef Ribeye with Brussels Sprouts, Fingerling Potatoes, Sage, Black Garlic, Parsnip Soubise, and Truffle Demi Glace
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| 4th – Dark Chocolate and Kahlua Trifle with Almond Toffee
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Friday, January 8, 2016Chef Jordan Taylor. $47 per person plus wine and gratuity. Dinner starts at 7:00 pm. | |
| 1st – Vietnamese Braised Pork Belly, Curried Carrot, Pickled Delicata Squash, Herbs
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| 2nd – Arugula Salad, Spiced Cashew, Pear, Radish, Miso Vinaigrette
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| 3rd – Spicy Korean Seafood Stew with Cod, Manila Clams, Gochujang, Bok Choy
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| 4th – Green Tea Panna Cotta, Blood Orange, Pine Nuts
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Saturday, January 23, 2016Chef Carl Forsman. $49 per person plus wine and gratuity. Dinner starts at 7:00 pm. | |
| 1st – Twice-baked Delicata Squash with Creamed Brussels Sprouts, Chanterelles, Cotija Cheese, Saba
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| 2nd – Ponzu-marinated Yellow Fin Tuna, Heirloom Oranges, Dancing Roots' Peppery Arugula, Lemon
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| 3rd – Grilled Cattail Creek Lamb Shoulder, Broken Potatoes, Braised Kale, Harissa
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| 4th – Apple Hand Pies with Housemade Caramel
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Friday, January 29, 2016Chef Ben Shaw. $35 plus wine and gratuity. Dinner starts at 7:30 pm | |
| 1st – Iceberg Wedge Salad with Laurelhurst Market Pastrami, Fire-roasted Peppers, Iced Onion, Cucumber, Smoked Bleu Cheese, and a Creamy Roasted Garlic Dressing
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| 2nd – Main course served family-style
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| 3rd – Malted Chocolate Cake with Torched Marshmallow Fluff
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Friday, February 5, 2016Chef Carl Forsman. $42 plus wine and gratuity. Dinner starts at 7:30 | |
| 1st – House-smoked Black Cod Fritters with Tartar Sauce, alongside Shoe String Potatoes and Lemon-dressed Arugula
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| 2nd – Winter Squash Soup, topped with Pickled Delicata, and Hazelnut Pesto
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| 3rd – Pork Tenderloin Schnitzel with Apple Butter, Foraged Mushrooms, Mustard-braised Sauerkraut, and Kale Spaetzle
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| 4th – Housemade Rum-infused Creamsicle
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Saturday, February 13, 2016Chefs Ben Shaw and Jordan Taylor. $65 plus wine and gratuity Dinner starts at 7:00 | |
| Amuse – Champagne-poached Prawn, Chervil, Lemon, Brioche
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| 1st – Cauliflower Soup, Foraged Mushrooms, Browned Butter
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| 2nd – Salad of Endives, Blood Orange, Shaved Beet, Hazelnut Brittle, Meyer Lemon Vinaigrette
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| 3rd – Herb Salt-crusted New York Steak Oscar Style, Winter Vegetable Panzanella, Celeriac Puree
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| 4th – Dark Chocolate and Red Velvet Delice
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Sunday, February 14, 2016Chefs Ben Shaw and Jordan Taylor. $65 plus wine and gratuity. Dinner starts at 7:00 | |
| Amuse – Champagne-poached Prawn, Chervil, Lemon, Brioche
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| 1st – Cauliflower Soup, Foraged Mushrooms, Browned Butter
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| 2nd – Salad of Endives, Blood Orange, Shaved Beet, Hazelnut Brittle, Meyer Lemon Vinaigrette
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| 3rd – Herb Salt-crusted New York Steak Oscar Style, Winter Vegetable Panzanella, Celeriac Puree
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| 4th – Dark Chocolate and Red Velvet Delice
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Friday, February 26, 2016Chef Ben Shaw- Family-style Breakfast for Dinner Menu. $39 plus breakfast cocktails and gratuity. Dinner starts at 7:30 pm . | |
| Grilled Green Beans, Red Onion, Mama Lil's Peppers, Hollandaise
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| Duck-fat Roasted Fingerling Potatoes with Gremolata and Romesco
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| Buttermilk Biscuits with Fried Chicken Gravy
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| Root Vegetable and Tarragon Frittata with Goat's Milk Cheese
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| Griddled Breakfast Bread Pudding with Buttermilk Pecan Syrup and Spiked Chantilly
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| Various Mesquite Grilled Laurelhurst Market Breakfast Meats
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Friday, March 4th, 2016-Chefs Ben Shaw and Jordan Taylor- Wine Pairing Dinner with Arterberry Maresh! $110 per person including all wine pairings, excluding gratuity Dinner starts at 7:30 pm | |
| Amuse – Applewood Smoked Ruby Trout, New Potato, Preserved Citrus Aoli
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| 1st – Foraged Mushroom, Brown Butter Spaetzle, Housemade Lemon Ricotta, Soft Herbs
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| 2nd – Warm Root Vegetable Salad, Walnut, Cider Vinaigrette
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| 3rd – Beef Cheek Crépinette, Charcoal-grilled Bavette Steak, Mesquite Vegetables
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| 4th – Torteau de Chevre, Grape Sorbet, Hazelnut Brittle
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Saturday. March 5th, 2016-Chef Carl Forsman- $37 plus wine and gratuity Dinner starts at 7:00 pm | |
| 1st – Simington Farms Beet and Cabbage Salad, Fresh Dill, Smoked Blue Cheese, Roasted Pumpkin Seeds, Creamy Herb Dressing
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| Family-style Main: -Grilled Achiote-spiced Mary's Whole Chicken -Mom's Baked Beans with Laurelhurst Market Bacon -Braised Winter Greens -Masa Jalapeño Cheddar Cornbread with Honey Butter
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| 3rd – Chocolate Brownie à la mode with a Salted Caramel Chocolate Sauce
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Sunday, March 6th, 2016-Chefs Ben Shaw and Jordan Taylor- WIne Pairing Dinner with Eyrie Vineyards! $110 per person including all wine pairings, excluding gratuity Dinner starts at 6:00 pm | |
| Amuse – Pastry with Blue Cheese, Fig, Walnut, and Honey 1st – Applewood Smoked Ruby Trout, Celery
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| 1st - Root and Apple Slaw, Parsnip Puree, Crispy Carrots
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| 2nd – Foraged Mushroom Spaetzle with Lemon Ricotta and Soft Herbs
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| 3rd – Beef Cheek Crépinette, Charcoal-grilled Bavette Steak, Mesquite Vegetables
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| 4th – Torteau de Chevre, Grape Sorbet, Hazelnut Brittle
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Friday, March 11th, 2016-Chef Ben Shaw- $45 plus wine and gratuity Dinner starts at 7:30 | |
| 1st – Woodfired Mussels with Green Chorizo and Crusty Bread
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| 2nd – Salad of Citrus, Saffron, and Dried Apricot
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| 3rd – Slow Roasted Porchetta with Grilled Vegetables and Hazelnut Pesto
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| 4th – Tart Apple Crostata with Pecan Ice Cream and Calvados Caramel
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Saturday, March 12th, 2016-Chef Jordan Taylor- $48 plus wine and gratuity Dinner starts at 7:00 pm | |
| 1st – Chile Verde Pork Posole, Pickled Radish, Cilantro, Tequila Crema
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| 2nd – Lime Cured Gravlox Frisée, Roasted Poblano, Red Onion, Avocado Vinaigrette, Ancho Crouton
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| 3rd – Seared Flank Steak, Goat Cheese Masa Cake, Epazote, Smoked Brisket and Black Bean Stew, Escabeche
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| 4th – Chocolate Mole Brownie, House-spun Cinnamon Ice Cream, Pumpkin Seed Brittle
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Friday, March 18th, 2016-Chef Carl Forsman- $47 plus wine and gratuity Dinner starts at 7:30 pm | |
| 1st – Grilled Lamb Meatball, Crusty Bread, Romesco, Chevre
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| 2nd – Farm Greens, Kohlrabi, Radish, Pickled Red Onions, Champagne Vinaigrette
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| 3rd – Pan Seared Chinook Salmon covered in Brown Butter, Grilled Kale Broccoli Rabe, Farro, and Nettle Pesto
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| 4th – Buttermilk Pie with Apple Preserves
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Saturday, March 19th, 2016-Chef Ben Shaw- Family-style 'Comfort Food' Dinner $32 plus wine and gratuity Dinner starts at 7:00 pm | |
| - Simpatica Fried Chicken with our Housemade Five Pepper Jelly
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| – Cauliflower Mac and Cheese
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| – Smoked Ham Hock Collards
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| – Sweet Potato Mash
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| – Buttermilk Biscuits
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| – Creamy Celery Root and Apple Slaw
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| -Chocolate Cake with Warm Butterscotch Pudding and Boozy Whipped Cream
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Saturday, April 2nd, 2016-Chef Ben Shaw- $45 plus wine and gratuity Dinner starts at 7:00 pm | |
| 1st – Buttermilk Ricotta Bruschetta with Asparagus, Avocado, Blistered Tomato & Pine Nuts
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| 2nd – Chilled Cucumber Soup with Shrimp and Radish
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| 3rd – Gently Roasted Salmon with Peas, Carrots, and Hollandaise
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| 4th – Lime Pie with Ginger Snap Crust
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Saturday, April 9th, 2016-Chef Jordan Taylor- $42 plus wine and gratuity Dinner starts at 7:00 pm | |
| 1st – Roasted Asparagus, Hard Cooked Egg, Tarragon, Whipped Chevre, Green Garlic Chimichurri
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| 2nd – Wedge Salad, Radish, Mama Lil's Peppers, Fresh Herbs, Pancetta, Creamy Feta Dressing
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| 3rd – Northwest Bouillabaisse with Manila Clams, Sole, Prawns, Saffron Rouille
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| 4th – Rhubarb Buckle with Ginger and Fennel Ice Cream
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Friday, April 15th, 2016-Chefs Ben Shaw and Jordan Taylor- Wine Pairing Dinner with Big Table Farm! $125 per person including all wine pairings, excluding gratuity Dinner starts at 7:30 pm | |
| Amuse – Shrimp Crepenette, Citrus
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| 1st – Rabbit Strudel, Rhubarb, Tarragon, Fennel
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| 2nd – Burrata, English Pea, Radish, Pistachio Brown Butter
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| 3rd – Smoke-roasted Ribeye, Shaved Asparagus, Morel Hollandaise
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| 4th – Goat Cheese Truffles with Sherried Piperade, Wilted Nettles, and Toast
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Saturday, April 16th, 2016-Chef Carl Forsman- $45 plus wine and gratuity Dinner starts at 7:00 pm | |
| 1st – Ravioli: Asparagus, Leeks, House Ricotta, Fontina, Pumpkin Seed Brown Butter, Sorel
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| 2nd - Miners Lettuce, Radish, Pickled Fiddle Heads, Creamy Bleu Cheese Dressing
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| 3rd - Grilled Pork Tenderloin, Chimichurri, Three Bean Salad – Fava, Green, and Runner
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| 4th – Housemade Flan with Rhubarb Syrup
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Saturday, April 23rd, 2016-Chef Ben Shaw- Family-style 'Fried Chicken' Dinner $32 plus drinks and gratuity Dinner starts at 7:00 pm | |
| - Simpatica's Fried Chicken
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| - Warm Yam Potato Salad
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| - Creamy Spring Pea Salad with Laurelhurst Market Ham
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| - Green Bean Casserole with Foraged Mushrooms Cream and Crispy Onions
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| - Corn Pudding
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| - Buttermilk Biscuits with Salted Honey Butter
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| - Warm Brownie Sundae with Pecan Ice Cream, Bourbon Chocolate, and Milk Crumb
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There Is Something For Everyone At Simpatica Dining Hall
Now you have discovered the full menu and prices for Simpatica Dining Hall! As you can see, there is something which will hit the spot for every customer, and the food is all incredibly reasonably priced!